Ok, after reading several of the reviews I finally made this pie. I followed the ingredients exactly except I used about 3/4 tablespoon of jiffy muffin mix instead of cornmeal because it's what I had on hand. I let the milk, butter, and eggs get to room temperature before mixing. I baked it as instructed for 10 minutes at 425 then I baked it for 1 hour and 10 minutes at 300 and let it sit in the oven until it cooled. The pie turned out perfect. It had the perfect crusty top and was firm, not gooey at all, on the inside. It is definitely eggy and sweet but if you like chess pie it's perfect.
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Ok, after reading several of the reviews I finally made this pie. I followed the ingredients...